Please enter the email you’re using for this account.
Dairy
Easy
8 Servings
Allergens 
2 Hours, 5 Minutes
Diets
This is from my friend Chava E. We share a passion for creative cooking (we met when she came to one of my courses), inspiring shiurim, exercise, and many other things. The pareve version, below, is just as delicious as the milchig one. Make whichever one suits your family and your menu.
2 cups Shibolim Whole Wheat Flour
1/2 cup ground filberts
3 full tablespoons oil or 2 ounces (50 grams / 3 and 1/2 tablespoons) butter
1 yolk
1/2 cup water, approximately
400 grams (14 ounces) Beleaf Frozen Broccoli
1/2 cup cottage cheese
1/2 cup ricotta cheese
1/2 cup Ta’amti Feta (salty) cheese, grated
handful of grated hard cheese
2 eggs
dash of basil, optional
dash of nutmeg
1 clove garlic, crushed, or 1 cube Gefen Frozen Garlic or a generous shake of garlic powder
salt and pepper to taste
Mix all the crust ingredients together in a bowl. Put the bowl in the fridge for one hour, up to one day. When you are ready to use the dough, pat it onto the bottom and sides of a 9-inch pan, preferably Pyrex. If you have leftover dough, put it in a bag, label it, and freeze for future use.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Microwave the broccoli until it is soft. Place it in a mixing bowl and blend it with a hand blender. Drain if necessary. Add the rest of the ingredients and mix well. Pour the batter into the prepared crust. Top with a handful of oats mixed with a little oil, breadcrumbs, or black sesame seeds (ketzach).You can also leave it as is. Bake for one hour.
How Would You
Rate this recipe?
Please log in to rate
Reviews